Marmalade's Tiny White Bean Soup
Ingredients
For the Soup
2 lbs dried navy beans, soaked in water for 24 hours (or 4 cans navy beans, drained)- 12-14 slices hickory-smoked bacon
- 2 stalks celery, chopped
- 1 large white or yellow onion, minced
- 5 whole, peeled garlic cloves
- 2 stems fresh thyme
- 1 gallon chicken stock
- 4 Tbsp butter
- 1 cup heavy cream
- Salt and pepper, to taste
For the Garnish
1/4 cup thinly sliced chives or scallions- 4 Tbsp black truffle oil
- 1/4 cup bacon dust (finely chop 2 extra slices of crisp, smoked bacon)
Method
- Cook the bacon until crisp, reserving the rendered fat. Use that fat to sauté the onion and celery until soft.
- Combine the sautéed vegetables, beans, garlic, thyme, butter, cream, and stock in a pot. Simmer for about 1.5 hours, until the beans are tender.
- Blend the mixture until smooth, then season with salt and pepper to taste.
- Serve hot, garnished with chives or scallions, a drizzle of black truffle oil, and a sprinkle of bacon dust.
Family note
Brian and I went to Marmalade, a special restaurant in the heart of Old San Juan, the second time we were in Puerto Rico. The whole meal was great, but it started with the white bean soup, which was the best thing we ate the entire trip. At the end of the night, our check came with a copy of that wonderful recipe — how lucky for us!